Vanilla cream cake with nut meringue

Name: Vanilla cream cake with nut meringue - Liliana H.
Ingredients: Cocoa Base: 6 eggs; 6 tablespoons sugar; 5 tablespoons flour; 1 tablespoon cocoa; 3 tablespoons oil; 3 tablespoons water; 1 teaspoon baking powder; 1 pinch of salt. Nut Meringue: 7 egg whites; 10 tablespoons sugar; 1 tablespoon flour; 200 g roasted and ground walnuts. Syrup: 1 cup sugar; 2 cups water; 1 tablespoon rum essence. Vanilla Cream: 7 egg yolks; 170 g sugar; 500 ml milk; 5 tablespoons flour; 300 ml liquid cream.

Dessert - Vanilla cream cake with nut meringue by Liliana H. - Recipia

I prepared this cake for a birthday and gave it as a gift, so I didn't get a chance to photograph a slice. It has a cocoa base cut in two, a layer of meringue with nuts, and a cooked vanilla cream mixed with whipped cream. On the outside, it can be simply decorated with whipped cream or more festively with caramelized nuts and fondant decorations. The meringue with nuts gives it a unique texture, while the vanilla cream binds all the layers together. Quick Info Preparation time: not specified in the original recipe Baking time: until the base passes the toothpick test; the meringue is baked at medium heat until lightly browned Total time: not specified Servings: the number is not specified; depends on the slice cut Difficulty: medium Recipe type: festive cake with vanilla cream, meringue, and nuts Pan used for base and meringue: round, 26 cm in diameter Ingredients For the cocoa base 6 eggs 6 tablespoons sugar 5 tablespoons flour 1 tablespoon cocoa 3 tablespoons oil 3 tablespoons water 1 teaspoon baking powder 1 pinch of salt For the nut meringue 7 egg whites 10 tablespoons sugar 1 tablespoon flour 200 g roasted and ground nuts For the syrup 1 cup sugar 2 cups water 1 tablespoon rum essence For the vanilla cream 7 egg yolks 170 g sugar 500 ml milk 5 tablespoons flour 300 ml liquid cream For decoration The decoration is done according to preference. In the original recipe, the cake was covered in whipped cream and decorated around the edges with caramelized nuts. On top, there was a fondant rose and shiny yellow and purple ornaments. Preparation method 1. Preparing the cocoa base Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt until stiff peaks form. Gradually add the sugar, one tablespoon at a time, continuing to mix until you achieve a shiny and well-stiffened foam. Mix the yolks with the water, oil, and rum essence, then incorporate them into the beaten egg whites. Gently fold in with a spatula from the bottom up to retain as much volume as possible. Separately, combine the flour with the cocoa powder and baking powder. Add the dry mixture to the egg whites and gently fold with the spatula without aggressively mixing. Line the 26 cm round pan with parchment paper and grease it with a little oil. Pour the batter, level the surface, and bake the base in the preheated oven until it passes the toothpick test. Remove the base and let it cool. Once completely cooled, cut it horizontally into two layers. 2. Preparing the syrup Put the water and sugar in a saucepan. Let the mixture boil until the sugar dissolves. Turn off the heat, add the rum essence, and let the syrup cool. The syrup should be used cold, both for the bottom layer and the top one. The amount can be distributed between the two layers without excessively soaking them. 3. Preparing the nut meringue Beat the egg whites with a pinch of salt until you obtain a firm foam. Add the sugar and continue mixing until it dissolves and the meringue becomes shiny. Mix the roasted and ground nuts with the flour. Incorporate this mixture into the meringue using a spatula and slow movements from the bottom up. Place the meringue in the same round pan used for the cocoa base. The pan should be lined with parchment paper and greased with a little oil. Level the mixture and bake at medium heat until it lightly browns on the surface. Remove the meringue base from the pan and let it cool. Handle it carefully after cooling, as it may be more fragile than the cocoa base. 4. Preparing the vanilla cream Beat the egg yolks with the sugar until frothy. Heat 400 ml of milk. Dissolve the flour in the remaining 100 ml of milk, then add the mixture to the warm milk. Slowly pour the milk and flour mixture in a thin stream over the beaten egg yolks with sugar. Mix well, then place the mixture over low heat in a bain-marie. Stir continuously until the cream thickens. Remove the cream from the heat and cover it with plastic wrap placed directly on the surface of the cream. This reduces the risk of a skin forming. Let it cool. Whip the liquid cream. When the vanilla cream has cooled, gradually add it to the whipped cream, one tablespoon at a time. Gently fold in with a spatula from the bottom up. 5. Assembling the cake Place the first layer of cocoa base on a platter and soak it. Spread half of the vanilla cream with whipped cream on top. Place the nut meringue base on top and gently press down just enough to fix it. Put the remaining cream over the meringue base and level it out. Finish with the second layer of cocoa base, which you soak. Cover the cake with whipped cream if desired, then decorate it according to preference. For the decoration used here, the edge was sprinkled with caramelized nuts, and the top was decorated with a fondant rose and shiny yellow and purple ornaments. Why I make this recipe often I love the combination of soft vanilla cream, cocoa base, and the layer of nut meringue. The cake is perfect when it needs to be prepared for an anniversary or as a gift, as it can be decorated according to the occasion. The meringue adds a different texture compared to a cake made only of layers and cream, and the roasted nuts are delightful in every slice. Tips and variations Tips The egg whites for the base and meringue should be beaten well before adding the sugar. The foam should be firm and shiny, not soft. The dry ingredients are incorporated with a spatula, not mixed too much, so that the batter and meringue retain their volume. The cocoa base and meringue should be allowed to cool before assembly. If they are warm, the cream can become runny. The cooked cream should be covered with plastic wrap directly on the surface. This is a simple step, but it helps maintain a uniform texture. When assembling, the meringue base should be placed carefully, as it can break if handled too roughly. Substitutions In the basic recipe, the nuts are roasted and ground. The source does not indicate another nut or alternative, so for the original taste, it is best to use nuts. For decoration, the whipped cream, caramelized nuts, fondant, and colored ornaments can be kept or simplified, depending on the occasion. These do not change the structure of the cake. Variations The cake can be decorated in different colors, depending on the anniversary or holiday. It can be kept with just the whipped cream covering, without the additional decorations. For a simpler look, caramelized nuts can be used only on the edge, as was done in the original version, while the top can remain covered with whipped cream. Serving ideas The cake is served cold, after the layers and cream have set. It is cut with a sharp knife to maintain the clarity of the alternating layers of cocoa base, cream, and meringue. Frequently asked questions 1. Can I bake the cocoa base and the meringue in the same pan? Yes. The recipe uses the same round pan, 26 cm, for both bases. The cocoa base is removed and allowed to cool before being cut in half, and then the pan is prepared again for the meringue. 2. When should the cocoa base be cut? The base is cut horizontally after it has completely cooled. This way, the two layers needed for the base and the top of the cake are obtained. 3. Why is bain-marie used for the vanilla cream? The cream contains egg yolks and needs to be thickened gradually. Cooking in a bain-marie allows for gentler heating of the mixture while it is being stirred. 4. Can I assemble the cake while the cream is still warm? It is not recommended. The cream should be allowed to cool before being combined with the whipped cream and before assembling the cake. Otherwise, the whipped cream may lose its volume, and the cake may become unstable. 5. Is it mandatory to use all the decorative elements? No. The decoration is up to choice. Whipped cream, caramelized nuts, fondant, and colored ornaments were used for a birthday cake, but the cake can also be served with simpler decoration. Nutritional values The values are estimated and may vary depending on the amount of cake obtained, the size of the portions, and the decoration used. The calculation below is based on the main ingredients in the recipe and does not include the whipped cream used later for covering, caramelized nuts, or ornaments. For 100 g of cake, the estimate is approximately 300-360 kcal, 6-8 g protein, 35-45 g carbohydrates, and 15-20 g fat. The majority of the fats come from nuts, egg yolks, oil, and whipped cream, while the sugar from the base, meringue, syrup, and cream mainly contributes to the amount of carbohydrates. The decoration can significantly increase the final energy value. Storage and reheating The cake is stored in the refrigerator, covered, as it contains vanilla cream and whipped cream. It is better to keep it on a covered platter or in a sufficiently tall container so that the decoration is not touched. It is not reheated. It is served cold, directly from the refrigerator or after being left at room temperature for a short time, just enough to make it easier to cut. The meringue base may gradually lose its texture if the cake is stored too long, so it is preferable to consume it while the meringue layer remains pleasant and slightly crispy on the outside.

Vanilla cream cake with nut meringue

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